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2017-11-28 169 views
The place looked like a deli from outside with its rows of cheese on the counter. Walked inside one could not help but wow at the collection of wines and other drinks over the bar counter. For Wednesday night, there was also live band available. Order was taken through ipad. Looking through the menu, it had quite a number of 1-for-1 item during supper hours.Power Plank ($48++, usual price $55++)Oriental Ribs, Sirloin Steak, Mini Wagyu Patty, Chicken Steak, Chicken Skewers, Wasabi Mayonnaise Frie
Power Plank ($48++, usual price $55++)
Oriental Ribs, Sirloin Steak, Mini Wagyu Patty, Chicken Steak, Chicken Skewers, Wasabi Mayonnaise Fries
The mini patties were so cute looking which I mistook them as meatballs. This platter was a must order for meat lovers which we demolished it in no time.
Blue Cheese Burger ($20++)
Wagyu Patty (Doneness : Medium), Blue Cheese Sauce, Bacon, Caramelised Onion, Roma Tomato, Cajun Fries
The sweetness of the caramelised onion went quite well with the moist juicy patty, but the blue cheese sauce was a bit too overwhelming.
Chicken Mac & Cheese ($24++)
Succulent chicken served over spatzle & cheese
Instead of the usual macaroni, spatzle which was a kind of soft egg noodle found in the cuisines of southern Germany, was used here. Not sure why, the dish was more on the sweet side, instead of usual savoury flavour which one expected from Mac & Cheese.
Mushroom Risotto ($22++)
Roasted Mushroom, Puree of Roasted Mushroom, Parmesan Cheese, Carnaroli Rice
The simple looking dish was well cooked with earthy flavours of the mushrooms in the mouth.
The restaurant would be having a 3-course set meal($38++) for the month of December, which consisted of a choice of Appetizer, a choice of Main Course and a choice of Dessert.
For Appetizer, there would be Butternut Squash Soup,
Smoked Salmon Gravlax,
The slices of smoked salmon was decorated like a rosette which made it too pretty to be eaten. Lightly and refreshing.
Foie Gras Salad
It was a good balance between the buttery pan fried foie gras, the sweetness of the fruit and crispiness of the vegetables.
For Main Course,
Prime Rib with Roasted Pumpkin & Chestnut,
The brownish pile of braised chestnut offered a surprising sweet and nutty flavour which interesting to go with the tender juicy meat.
Chicken Roulade & Silky Mash
Although looking much plainer comparing to the other main course, the dish held itself quite well.
The pudding reminded one of sticky date pudding, which was moist and served with toffee and cream sauce. Personally one would prefer it to be served hot with a scoop of ice cold vanilla ice cream by the side.
The cake looked like a slice of log cake, served with slices of strawberries. It tasted like coffee sponge with oreo filling.
Another upcoming dish in December would be the Seafood Platter, which consisted of half lobster topped with crispy parmesan crusted minced garlic , seafood couscous and pollock fish. For seafood lovers, the couscous would be the favourite as it filled with lots of juicy seafood such as prawns, mussels, clams, and calamari rings. The pollock was interestingly served on top of soften slices of potato.